Chicken Pot Pie

Some Cooking Essentials:

9 Qt Dutch Oven

Shun Cleaver

All Clad Measuring Cups

Pyrex Glass Cups

Pastry Brush

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Chicken Pot Pie

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Yield: 8

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Ingredients

• 1 lb bacon, sliced
• 2 - 3 tablespoons bacon grease
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 4 medium carrots, diced
• 1 cup frozen peas
• 1/4 cup flour
• 1 teaspoon thyme
• 1/2 teaspoon dried rosemary
• 3 tsp Better Than Bouillon Chicken Bouillon
• 2 cups water
• 1 1/2 cups heavy cream
• 1 teaspoons salt (adjust to taste)
• 3 cups rotisserie chicken, shredded
• 1 sheet frozen puff pastry, thawed and cut into squares
• 1 egg (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, cook the bacon until crispy. Remove and set aside, reserving 2-3 tablespoons of the bacon grease in the pan.
3. Add the chopped onion to the skillet with the bacon grease and sauté until softened (about 5 minutes).
4. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
5. Add the diced carrots and cook until tender (about 7-10 minutes).
6. Stir in the flour, cooking for 1-2 minutes to remove the raw taste.
7. In a separate bowl, dissolve the Better Than Bouillon in 2 cups of hot water.
8. Slowly whisk the chicken stock to the skillet, along with the heavy cream, whisking constantly. Let the sauce simmer until it thickens slightly.
9. Add thyme, rosemary, bacon, chicken, and peas. Season with salt and pepper. Simmer for a few minutes, then remove from heat.
10. Pour the filling into a 9x13-inch baking dish.
11. Layer the puff pastry squares on top of the filling, slightly overlapping them.
12. Brush the puff pastry with a beaten egg for a golden finish.
13. Bake the pot pie in the preheated oven for 30-35 minutes, or until the puff pastry is golden and crispy.
14. Let it cool slightly before serving.

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